Carne con chorizo tacos with homemade frijoles refritos
Posted: May 24, 2008 1:55 pm
1 lb minute steaks (breakfast steaks, NOT steak-ums)
8 oz mexican chorizo
tomatoes
white onion
fresh cilantro
jalapeno or serrano peppers
fresh lime juice
corn tortillas
bottled taco sauce
mexican queso fresco
Chop tomatoes, onion, and peppers to fine dice. Eyeball ingredient amounts to make the mix you like for pico de gallo. Alternately, you COULD buy premade. Wuss. Remove seeds from peppers if you don't like it too spicy. Chop cilantro fine and add along with juice from a couple of limes (key lime, if you can find it fresh) Let sit for a day or so to merge flavors.
Remove casings from chorizo and fry, breaking apart. Remove to a bowl lined with paper towel to drain and wipe pan clean.
Season the steak well with salt & pepper, slice into thin strips and stir fry until done to taste. Add chorizo at end of cooking and mix together.
Take store bought corn tortillas and toast on dry pan until warmed and toasted (duh). Add spoonful of meat micture and top with pico de gallo, taco sauce (I use Cholula), and queso fresco. Eat with a good mexican beer (ok, if you insist you can drink Corona, but it won't taste as good) and a dollop of beans on the side
BEANS
1 can pinto or black beans
lard or bacon grease
garlic
Take a spoonful of grease or lard & fry up some garlic to taste. Take a can of beans & add to the pan, with liquid. Bring to boil and use a potato ricer/masher to mash beans. Turn heat down to medium hot & cook down until it reduces to the consistency you like.
Good mexican food, and WAY more authentic than anything Old El Paso puts out.
8 oz mexican chorizo
tomatoes
white onion
fresh cilantro
jalapeno or serrano peppers
fresh lime juice
corn tortillas
bottled taco sauce
mexican queso fresco
Chop tomatoes, onion, and peppers to fine dice. Eyeball ingredient amounts to make the mix you like for pico de gallo. Alternately, you COULD buy premade. Wuss. Remove seeds from peppers if you don't like it too spicy. Chop cilantro fine and add along with juice from a couple of limes (key lime, if you can find it fresh) Let sit for a day or so to merge flavors.
Remove casings from chorizo and fry, breaking apart. Remove to a bowl lined with paper towel to drain and wipe pan clean.
Season the steak well with salt & pepper, slice into thin strips and stir fry until done to taste. Add chorizo at end of cooking and mix together.
Take store bought corn tortillas and toast on dry pan until warmed and toasted (duh). Add spoonful of meat micture and top with pico de gallo, taco sauce (I use Cholula), and queso fresco. Eat with a good mexican beer (ok, if you insist you can drink Corona, but it won't taste as good) and a dollop of beans on the side
BEANS
1 can pinto or black beans
lard or bacon grease
garlic
Take a spoonful of grease or lard & fry up some garlic to taste. Take a can of beans & add to the pan, with liquid. Bring to boil and use a potato ricer/masher to mash beans. Turn heat down to medium hot & cook down until it reduces to the consistency you like.
Good mexican food, and WAY more authentic than anything Old El Paso puts out.
